We are lucky enough to be a part of a dinner co-op with some wonderful friends lately! It is so great to know that dinner will be made and delivered to our doorstep every Monday and Tuesday! Jenny and Kristen you are AWESOME!!
The following recipe is what I plan to make for our contribution this week. The farmer's market this weekend was full of beautiful squash, eggplant and tomatoes - perfect for some veggie enchiladas!
Garden Vegetable Enchiladas
1 cup eggplant, peeled and diced
1/2 cup corn kernels
1/2 cup yellow squash or zucchini, diced
1-2 medium tomatoes, diced
1 onion, diced
3 cups baby spinach, shredded
25 corn tortillas
2 medium tomatoes
1 jalapeno, seeded
1 clove garlic
1 tsp cumin
salt and pepper to taste
Toss together first six ingredients and roll into steamed tortillas. Approximately 1 spoonful of filling per tortilla. Place rolls closely together in a casserole dish, set aside.
Blend tomato, jalapeno, garlic and seasoning in a food processor until smooth. Pour over filled tortillas. Optional - top with cheese
Bake in 350 degree oven for 35-45 minutes.
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